Easy Vegan Stuffing
This simple stuffing blend comes together easily and delivers that traditional Thanksgiving stuffing flavor, without the turkey. Consider making this as a side dish other times of the year, too!
Ingredients
- 8 cups bread cubes
- 2 tablespoons vegan butter - or oil (see notes on sautéing with vegetable stock)
- 1 onion - chopped
- 3 celery stalks - chopped
- 4 cloves garlic - chopped
- 1 tsp sage
- ½ tsp thyme
- 3 cups vegetable stock
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring or flipping occasionally, until it becomes crunchy.
- While the bread toasts, saute the celery and onion in the vegan butter until the onion is translucent.
- Add in the garlic, sage and thyme and saute for an additional 2 minutes.
- In a 9x13 baking dish, mix together the toasted bread and the celery mixture.
- Add the vegetable stock a little at a time until the bread is re-moistened. Be careful to avoid a mushy stuffing. You may only need about 2 cups of the broth, depending on your bread's dryness.
- Add salt and pepper to taste.
- Bake at 375°F for 25-30 minutes or until the top is golden and crunchy.
- Serve warm!
Notes
- 8 cups of cubed bread is about 1 loaf of bread.
- Stuffing works best with a crusty, firm-textured bread such as French bread.
- For a golden and crispy top, spray a light coating of oil over the top when it's nearly done, then finish baking.
Tried this recipe?Let us know how it was!